INGREDIENTS
- 1 prepared 9-inch (6 oz.) chocolate crumb crust
- 1/2 cup NESTLÉ TOLL HOUSE Baking Cocoa
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 teaspoons vanilla extract, divided
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter or margarine
- 1 2/3 cups (11-oz. pkg.) NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels, divided
- 2/3 cup heavy whipping cream
- Vanilla ice cream
INSTRUCTIONS
PREHEAT oven to 350° F.
COMBINE cocoa, flour and salt in small bowl. Beat eggs and 1 teaspoon vanilla extract in small mixer bowl; blend in sugar and butter. Add cocoa mixture; blend well. Stir in 3/4 cup morsels. Place crust on baking sheet; pour batter into crust.
BAKE for 45 minutes or until set. Cool on wire rack.
COMBINE remaining morsels, cream and remaining vanilla extract in small, uncovered, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 1/2 minutes; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cut pie into wedges; top with ice cream. Spoon sauce over ice cream.
COMBINE cocoa, flour and salt in small bowl. Beat eggs and 1 teaspoon vanilla extract in small mixer bowl; blend in sugar and butter. Add cocoa mixture; blend well. Stir in 3/4 cup morsels. Place crust on baking sheet; pour batter into crust.
BAKE for 45 minutes or until set. Cool on wire rack.
COMBINE remaining morsels, cream and remaining vanilla extract in small, uncovered, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 1/2 minutes; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cut pie into wedges; top with ice cream. Spoon sauce over ice cream.
Blogger Comment
Facebook Comment